improve dough stability
improve dough stability
Enzyme Technology: Bio-enzymatic Solution for Dough Stability Improvement - 20 Years of Flour System Research Evidence
As an ISO certified supplier of bread improvers in 12 countries worldwide, Yulin has solved dough stability challenges for 764 industrial bakery companies through enzyme directed modification technology. All data in the following content is from third-party laboratory verification (SGS Report No. YLN-DS2309-0281), ensuring traceable and verifiable information.
Yulin core enzyme preparation technical parameters and mechanism of action
Composition: Glucose oxidase (5000U/g) + Hexose oxidase (3000U/g).
Functions: Glucose oxidase (5000U/g)
Strengthens disulfide bonds by generating H₂O₂, increasing gluten modulus of elasticity (G') to 2,800 Pa (control 1,600 Pa).
Suitable for high proportion rye/whole wheat flour (ash >1.2%)
Innovation: Co-immobilization of ice nucleation inhibiting protein with lipase enzyme
-Yeast survival rate of 92% after 90 days of storage at 25℃.
Loss of dough extensibility <8% after thawing
Action curve.
40% activity at mixing stage → 70% at rising stage → 100% before baking
Advantage: Precise control of starch pasting degree (DSC measurement peak temperature from 68℃ → 72℃)
在线联系供应商
Other supplier products
 |
Bakery Additives | Bakery Additives What Are Bakery Additives? are essential ingredients that improve the quality, texture, shelf life, and performance of baked... |
 |
Fungal Xylanase | Fungal Xylanase What Is Fungal Xylanase? is a specialized enzyme that breaks down arabinoxylans, improving dough handling, gluten network str... |
 |
Bread Ingaredients | Bread Ingaredients What Are Bread Ingredients? are the key components used in baking to create soft, flavorful, and high-quality bread. The r... |
 |
baking industry | baking industry Navigating the Baking Industry’s Biggest Challenges: Yulin’s Science- The global baking industry faces unprecede... |
|
|
improve dough stability | improve dough stability Enzyme Technology: Bio-enzymatic Solution for Dough Stability Improvement - 20 Years of Flour System Research Evidence ... |
Same products
 |
DEBOOM ENERGETIC GRAPHENE 500ML ENGINE OIL ADDITIVE | 卖方: Shanghai Aikebao New Material Technology Co., Ltd | Item name: DeboomEnergetic Graphene Oil Additive Composition: base engine oil and Nanographene ... |
 |
high performance enzymes | 卖方: Yulin international Corporation | high performance enzymes Yulin High Performance Enzymes: Biocatalytic Technology that Redefi... |
|
|
improve dough stability | 卖方: Yulin international Corporation | improve dough stability Enzyme Technology: Bio-enzymatic Solution for Dough Stability Improvem... |
|
|
Fungal Xylanase | 卖方: Yulin international Corporation | Fungal Xylanase What Is Fungal Xylanase? is a specialized enzyme that breaks down arabinoxy... |
|
|
Bread Ingaredients | 卖方: Yulin international Corporation | Bread Ingaredients What Are Bread Ingredients? are the key components used in baking to cre... |
